Applicationn of batter and bread crumb on nuggets
The nuggets are coated with a shallow to thick layer of crispy dough and crumbs : the texture and appearance are intentionally rough. Combinations of operations and ingredients result in tasteful experiences when properly mastered.
The core product can be of various types: poultry, cheese, fish, vegetables, fruits.
The batter is prepared with:
- Wheat flour
- Finer flour (maize, rice, tapioca) or native starch of the sort
- Functional starch with expanding, binging, filming, barrier properties
- Functional ingredients (proteins, hydrocolloids)
- Leavening agents
- Flavour and colour
- Salt, spice
The dry ingredients are first mixed together then the liquid is added. To avoid lumps, progressive addition of the liquid and thorough mixing are required. The mix is prepared and stored at low temperature and kept agitated.
The choice of the ingredients will determine the thickness, expansion. In case of prawn nuggets, the coating is very thick; in case of French fries the thickness is very fine providing a barrier effect and retaining crispiness longer. After the liquid coating, the product is dusted and sprinkled with fine to coarse particles: breadcrumb, Japanese crumbs.
How does it work?
Batter and crumb applications can be repeated 2 times to increase the thickness.
After coating, the product needs to be stabilized:
- Deep frying in oil,
- Cooling during which the oïl is absorbed.
Industrial products are cooled or frozen after coating. Frying is then done just before use The sequences run as follows
Pre-dusting with a fine flour (optional)
Deep frying in oil
Cooling during which the oïl is absorbed
The operation occurs in a series of machines.
Liquid batter coating with recycling (source GEA)
How do you measure your success?
Key quality features
The evaluation of the nuggets is complex and carried out best by sensory evaluation.
The mouthfeel is characteristic. It associates softness and crispiness with limited oil pickup
Aspect and flavour
Roughness and colour appeals. The flavour of the coating enhances the core’s one.
The nuggets must retain its desred features along the logistic chain until its consumption
Key quality parameters
Factors influencing the product end quality are multiple
Type, shape, surface texture, moisture
Batter recipe and breadcrumb type
Liquid and solid application plus frying and cooling conditions